Grilled Shrimp with Mint
Grilled Shrimp with Mint
2 fresh red Thai chilies, minced
1 tablespoon minced garlic (15ml)
2 tablespoons Asian fish sauce (preferably Thai naam pla) (30 ml)
3 tablespoons fresh lime juice (45ml)
2 tablespoons sugar (30ml)
1 pound jumbo (8 to 12 per lb) shrimp (454 g)
Salt and pepper to taste
Remove seeds from Thai chilies. Place chilies into a mortar with garlic and sugar and grind until you make a paste. Place into small bowl and add lime juice, fish sauce, and sugar. Place in the refrigerator until later.
Peel and devein the shrimp. Drizzle with oil and salt & pepper.
Preheat the grill to high heat.
Oil the grill. Place shrimp on grill and cook for 2 minutes per side. Cook until golden char marks are achieved, and lost their opaque colour. Remove from grill.
Remove the sauce from the fridge and pour over the shrimp. Serve warm or cold.
Serves 4 Appetizer
2 fresh red Thai chilies, minced
1 tablespoon minced garlic (15ml)
2 tablespoons Asian fish sauce (preferably Thai naam pla) (30 ml)
3 tablespoons fresh lime juice (45ml)
2 tablespoons sugar (30ml)
1 pound jumbo (8 to 12 per lb) shrimp (454 g)
Salt and pepper to taste
Remove seeds from Thai chilies. Place chilies into a mortar with garlic and sugar and grind until you make a paste. Place into small bowl and add lime juice, fish sauce, and sugar. Place in the refrigerator until later.
Peel and devein the shrimp. Drizzle with oil and salt & pepper.
Preheat the grill to high heat.
Oil the grill. Place shrimp on grill and cook for 2 minutes per side. Cook until golden char marks are achieved, and lost their opaque colour. Remove from grill.
Remove the sauce from the fridge and pour over the shrimp. Serve warm or cold.
Serves 4 Appetizer
Comments